The story
1789 is the Asian fusion restaurant of the Traube Tonbach hotel, at Tonbachstraße 237 in Baiersbronn, and it holds one Michelin star in 2026. The name nods to the year the Traube Tonbach was founded.
Florian Stolte describes himself as an Asia enthusiast, drawn mainly to Thailand and Japan. His modern cuisine still rests on French classics. Sauces are where it shows most. A leek-dashi beurre blanc comes with Breton lobster and cauliflower prepared several ways, and an Asian jus goes with Burgaud duck breast, carrot, kaki and kale.
There are two tasting menus, and one is vegetarian. Faroe Islands salmon is briefly cured and served with three varieties of pumpkin and a caviar tuile. Black sea bass arrives with salsify ragout, pak choi, a poached Tabourie oyster and dashi essence. Pigeon with dim sum and beetroot has also appeared on the menu. Dessert follows the same thread, with white chocolate, blueberry, nut butter ice cream and Thai basil.
The wine list leans toward Germany and France, and Der Feinschmecker gave 1789 three points for its concept in 2026. The dining room is minimalist, with plenty of Black Forest wood, muted tones and modern art. Service is warm and keeps the focus on the food.
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High quality cooking
Concept The ambitious second restaurant of the Traube Tonbach. Two menus, one vegetarian. Culinary Style Florian Stolte is a self-confessed Asia enthusiast, inspired primarily by Thailand and Japan, while his cuisine remains firmly rooted in French classics. Briefly cured Faroe Islands salmon is served with three varieties of pumpkin and a caviar tuile; black sea bass with salsify ragout and cream, pak choi, poached Tabourie oyster, and dashi essence. Stolte's sauces are consistently excellent, whether it's the leek-dashi beurre blanc for Breton lobster with cauliflower variations (the pastry pockets stuffed with cauliflower stand out) or the fragrant Asian jus for Burgaud duck breast with carrot, kaki (a sour-spicy marinated salad), and kale. The patisserie also embraces the Asian theme, featuring white chocolate, blueberry, nut butter ice cream, and Thai basil. Wine Expertly curated wine list; focus on Germany and France. Atmosphere Minimalist design, featuring abundant Black Forest wood, muted color tones, and modern art. Very welcoming service. Conclusion High-quality hospitality with a clear focus on the cuisine.
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